Photos courtesy of Bandit Cheese
From a press release:
“DC Vegan, Washington’s premier plant-based, Botanical Bar, Delicatessen and full-service Caterer, is expanding its offerings. This month, DC Vegan will feature a new “Cheese Shop” in addition to rolling out new and delicious Italian-American entrees for dinner service, courtesy of Executive Chef Marquis.
The Cheese Shop, located in the deli on the second floor of the Dupont Circle-area restaurant, offers an array of artisanal vegan cheeses. From Sun Dried Tomato & Herb Fromage by Rebel Cheese to Truffle Hound by Reine Cuisine and creamy Mozz Wedges and Double Cream Brie by Bandit, The Cheese Shop will offer an array of premier cheeses from across the country.
“We have carefully curated each of our new cheese vendors and couldn’t be happier with the selection,” says co-owner and CEO Leah Curran Moon. “The flavor and texture of our cheeses are beyond any other vegan cheeses I’ve ever had.”
Co-owner Michael Moon agrees; “We stand behind each and every selection. Vegetarians who have had a hard time finding great vegan cheese now have a home!”
In other news, DC Vegan will also be rolling out a new Italian-American dinner menu at the Botanical Bar on November 10 to meet the growing demand for dining-in customers. The Bar, with its romantic and nature-inspired decor, will continue offering guests one-of-a-kind botanical-themed cocktails, Zero Proof cocktails, local craft beer and vegan wines. DC Vegan founders Leah Curran Moon and Michael Jantz Moon also offer a dog-friendly outdoor dining ‘parklet’ and a private event space on the third floor.
“We’ve taken all our great customer feedback and created a scratch dinner menu we are very proud of,” said Michael Moon. “We are adding classics like Eggplant Rollatini, Italian Wedding Soup, Lasagna, Beans and Greens, Mushroom Ragout and Herbed Polenta – basically, some of our all-time Italian favorites.”
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